Chimichurri Beef Fajitas
Chimichurri beef fajitas or tacos are such an easy go to around here. I just recently figured out an awesome recipe to make homemade flour tortillas. I add a couple of spices in them to make them so flavorful. They are so much better than the store-bought. Plus they are little thicker and fluffier. If you have just a little extra time, go the extra mile it’s so worth it.
Chimichurri Beef Fajitas
Ingredients
- 1 lb. beef flank steak
- 1 tbsp. olive oil
- salt and pepper to taste
- 2-3 red, orange and yellow peppers, seeded and julienned
- 1/2 cup red onion, peeled and sliced
- Homemade tortillas (recipe follows)
- Chimichurri (recipe follows)
Directions
Start by heating your grill or grill pan to high heat with the olive oil. Season both sides of the steak with a little salt and pepper. Place the steak on the hot grill and let cook for about 3-5 minutes on each side depending on how well you want your steak done. Let rest for a couple of minutes just to redistribute the juices, slice and spoon the chimichurri sauce over the top.
In a separate sauté pan with a little oil heat to medium high heat and cook the onions and peppers together. Just until tender. Season with salt and pepper.
Assemble the fajitas!! Tortilla, steak, peppers/onions, garnish with more chimichurri, cilantro and lime!
Flour Tortillas
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1 tsp. chili powder
- 1/2 tsp. cumin
- pinch of cayenne
- 2 tsp. extra virgin olive oil
- 3/4 cup warm milk
Directions
In a large bowl combine the flour, baking powder, and salt. Drizzle in the olive oil and stir. Slowly add the milk and while scraping down the sides and bottom of the bowl start combining the dough together. It should be a little sticky.
Knead the dough for about 2 minutes until the dough forms a large ball. Place in a clean bowl and cover the bowl and let it rest for 20 minutes.
Cut the dough into 8 pieces, and roll each into a small ball. Place all the dough balls back into the bowl, cover tightly with plastic wrap, and let it rest again for 15 minutes. If the dough sticks to your hands rub a little oil between your palms.
Then start heating a non-stick pan on medium heat. While it’s preheating roll out each tortilla into a round circle, as thin as you can manage, without letting it tear.
Place each tortilla on the hot skillet. Wait for about 20-30 seconds just until the tortilla starts to bubble and turn golden on the edges. Flip and let it cook another 20-30 seconds. Just until golden. Place onto plate and cover with towel or tin foil to keep them warm.
Chimichurri
Ingredients
- 2 bunches cilantro
- 1/4 cup red onion, chopped
- 1/4 cup lime juice
- 1 lime zested
- 1 jalapeno, small dice, (Leave the seeds in if you want it spicier)
- 1/3 cup extra virgin olive oil
- salt and pepper to taste
Directions
Add all ingredients except the olive oil into food processor, pulse just until rough chop Slowly add the olive oil just until smooth sauce forms. Then set aside.
